Copycat Waffle House Hash Browns All-the-Way Recipe

Ingredients

• 2 teaspoons olive oil
• 4 ounces ground beef
• 4 ounces ground breakfast sausage
• 1/4 cup minced yellow onion
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1 tablespoon brown sugar
• 1 (15-ounce) can tomato sauce
• 2 teaspoons beef bouillon paste
• 1 cup canned pinto beans, drained and rinsed
• Salt, to taste
• Black pepper, to taste
• 2 tablespoons unsalted butter
• 4 ounces ground breakfast sausage
• 1/4 cup minced yellow onion
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1 teaspoon beef bouillon paste
• 1/2 teaspoon black pepper
• Salt, to taste
• 1/4 cup diced yellow onion
• 1/4 cup diced fresh tomatoes
• 1/2 cup sliced fresh mushrooms
• 1 jalapeño, sliced
• 1/2 cup diced ham
• 1 tablespoon olive oil
• 1 pinch salt
• 1 pinch pepper
• 2 slices American cheese
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 pound shredded hash brown potatoes, thawed
• Salt, to taste
• Black pepper, to taste

Instructions

1. 1

   To start the chili, in a medium-sized saucepan, heat the oil over medium-high heat.

2. 2

   Once hot, add the beef, sausage, onion, chili powder, cumin, garlic powder, onion powder, and oregano. Stir to combine.

3. 3

   Cook for 5 minutes, stirring occasionally, until the beef and sausage are browned.

4. 4

   Add the brown sugar, tomato sauce, bouillon, and 2 tablespoons water to the saucepan.

5. 5

   Mix well and bring it to a simmer.

6. 6

   Reduce the heat to low and stir in the pinto beans, combining well. Cook for 15 minutes, stirring occasionally. Season to taste with salt and pepper. Remove from heat and set aside.

7. 7

   Moving on to the sausage gravy, in a medium-sized skillet, melt the butter over medium heat.

8. 8

   Add the sausage and onions and stir to combine.

9. 9

   Cook the sausage and onions for 5 minutes or until the sausage is browned.

10. 10

    Pour the flour into the skillet.

11. 11

    Mix the flour with the sausage and onions until combined. Cook for 1 minute.

12. 12

    Add the milk, bouillon, and black pepper and whisk to combine. Bring the gravy to a simmer.

13. 13

    Continue cooking over medium heat until the gravy has thickened, about 3 to 5 minutes. Remove from heat and set aside.

14. 14

    To start on the veggie and ham toppings, preheat the oven to broil on low.

15. 15

    On a foil-lined baking sheet, place the onions, tomatoes, mushrooms, jalapeños, and ham with minimal overlapping. Drizzle with olive oil and season with salt and pepper.

16. 16

    Broil for 5 to 8 minutes or until the veggies are tender. Remove from the oven and set aside.

17. 17

    Moving on to the hash browns, in a large non-stick skillet, heat the butter and olive oil over medium heat.

18. 18

    Once hot, add the shredded hash brown potatoes, spread out in an even layer, filling up the whole pan. Season with salt and pepper.

19. 19

    Cook the hash browns undisturbed for 5 minutes or until golden brown. Flip the hash browns and cook for another 5 minutes or until crisp and golden brown on both sides.

20. 20

    To assemble, transfer the hash browns to a large platter.

21. 21

    Top with the American cheese slices.

22. 22

    Cover the cheese with the broiled veggies and ham.

23. 23

    Add a few hearty spoonfuls of the chili on top.

24. 24

    Generously spoon some of the sausage gravy over the chili. Serve with any leftover chili and gravy on the side for further slathering.